32 minutes
A delightful autumn treat made with apples, cranberries, and pecans, perfect for pairing with ice cream, pancakes, or yogurt.
Unsalted Butter, chilled
tablespoons
Apples, peeled, cored, and cut into ½-inch pieces
0 lb
pinches
cups
Dried Cranberries
cups
cups
teaspoons
teaspoons
Pecans, toasted and chopped coarse
cups
1. Cook Apples
Melt 1.5 tablespoons of unsalted butter in a 12-inch skillet over medium-high heat. Add the apples and a pinch of salt. Cook, stirring occasionally, for 7 to 9 minutes until the apples are softened and browned.
2. Add Apple Cider and Cranberries
Stir in the apple cider and dried cranberries. Cook for another 6 to 8 minutes until the cranberries are plump and the cider has reduced.
3. Add Maple Syrup
Stir in the maple syrup and cook for an additional 4 to 5 minutes until the sauce thickens.
4. Finish Compote
Add the remaining 2 tablespoons of butter, lemon juice, and vanilla extract. Whisk until the butter is melted and everything is well combined.
5. Serve with Pecans
Serve the compote topped with toasted and chopped pecans.
The chutney’s savory-sweet nature complements rich proteins like duck.
Replace apples with ripe pears, add freshly grated ginger, and substitute pecans with walnuts or leave them out entirely.
Use a half-and-half mix of apples and pears, add cardamom, and swap pecans for slivered almonds.
Swap cranberries for a mix of blueberries, raspberries, and blackberries, remove the pecans, and increase sugar slightly if the berries are tart.
Incorporate chunks of pumpkin or butternut squash with the apples, add more cinnamon and nutmeg, and a pinch of clove, and use maple syrup instead of sugar.
Select a mix of tart and sweet apples for a well-balanced flavor profile. Combining Granny Smith with Honeycrisp or Fuji apples can provide both the necessary tartness and sweetness without adding extra sugar.
The compote should be cooked down until the apples are tender but still hold their shape and the cranberries burst to create a naturally thickened sauce. Avoid overcooking, which can lead to a mushy texture.
Toast the pecans in a dry skillet over medium heat or in the oven until they're fragrant and slightly darkened to intensify their nutty flavor and add a delightful crunch.
Let the compote cool slightly before serving. It can be served warm or at room temperature, and pairs beautifully with roasted meats, atop pancakes, or as a dessert with whipped cream or ice cream.
If they're in season, fresh cranberries are preferable to frozen for their superior texture and tartness, and they give a more vibrant pop of color to your compote.
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